Korean-Style Tofu with Spicy Cucumber, Bell Pepper & Carrot Salad
- Time
- 40 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 mediumcarrots
- 1English cucumber
- 2 (12 oz) pkgextra firm tofu
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 cupjasmine rice
- 1red bell pepper
- cayenne pepper
- chili-garlic sauce
- chili powder
- pure maple syrup
- rice vinegar
- sesame seeds
- soy sauce
- toasted sesame oil
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 563
- Protein
- 25g
- Carbs
- 60g
- Fat
- 27g
- Fiber
- 5g
- Sodium
- 49mg
Method
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